Shrimp Almond Ding Food

CHICKEN ALMOND GUY DING

Steps:

• Blanch almonds, then peel the skins off.
• Roast in oven at 375 for about 10-15 min (or until you are finished cooking) Add oil to wok and heat until smoking.
• Add onion and chicken, cook about 4 minute stirring occasionally.
• Add the remainder of the ingredients (except the corn starch/water mixture and the almonds).
• Cover wok and stir every two min for about 4-6 min.
• Then add Corn starch mixture and allow to thicken in the wok.
• Add almonds and serve.

GARLIC ALMOND SHRIMP

Steps:

• Drain oranges, reserving juice; set oranges aside. In a small bowl, combine cornstarch, salt, ginger and reserved juice until smooth. Stir in soy sauce; set aside., In a large nonstick skillet or wok, stir-fry the peas, mushrooms and onion in oil for 2-3 minutes or until crisp-tender. Add shrimp and garlic; stir-fry 3 minutes longer. , Stir cornstarch mixture and add to the pan. Add oranges. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with almonds. Serve with rice if desired.

GRILLED SHRIMP "LOLLIPOP" WITH SPICY ALMOND SAUCE

Steps:

• In a food processor, puree all together. Should have consistency of ground meat. Mold mixture around stalks. Cook on a hot, oiled grill for about 4 minutes a side or until almost blackened.
• In a food processor, puree all. May need to add a little water to make puree smooth. Check for seasoning. Garnish with basil, cilantro and almonds.

SHRIMP ALMOND DING

Steps:

• Peel shrimp. Cut shrimp lengthwise into halves wash out vein. Toss shrimp, 1 teaspoon cornstarch, 1/2 teaspoon salt, the soy sauce and sesame oil in medium bowl. Cover and refrigerate 20 minutes.Cut celery, bamboo shoots and water chestnuts into 1/2-inch pieces. Cut onion into 18 pieces. Mix 2 tablespoons cornstarch and the water.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add almonds stir-fry 1 minute or until light brown. Remove almonds from wok drain on paper towel. Sprinkle with 1/8 teaspoon salt.Heat wok until very hot. Add onion pieces and garlic stir-fry until onion is tender. Add shrimp stir-fry until shrimp are pink. Remove onion and shrimp from wok.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add celery and 1 teaspoon salt stir-fry 1 minute. Add bamboo shoots, water chestnuts and mushrooms stir-fry 1 minute. Stir in broth and wine heat to boiling. Stir in cornstarch mixture cook and stir 10 seconds or until thickened. Stir in shrimp, onion pieces, peas and oyster sauce heat to boiling. Garnish with almonds and green onions.5 servings**In China, almonds are considered to be god for your health and so they are added to many and various dishes. Here blanched almonds are briefly stir-fried until light brown (they will darken as the cool). Almonds add texture and flavor to recipes with lots of vegetables.From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

ALMOND-CRUSTED SHRIMP

Steps:

• Stir together almonds, flour, parsley, seafood seasoning, salt and pepper.
• Dip each shrimp into egg white, then into almond mixture; lay on baking sheet or platter until ready to cook.
• Preheat 1 tablespoon oil in large skillet over medium heat; cook shrimp in skillet in batches, cooking 3 to 4 minutes until golden.
• Use remaining oil as necessary.
• Serve immediately, accompanied by lemon wedges, if desired.

RICK'S SHRIMP IN GREEN ALMOND SAUCE

Steps:

• Preheat the oven to 350 degrees. Spread the almonds on a small rimmed baking sheet, and toast until golden (but not browned), and fragrant, about 10 minutes. Cool, and set aside. Reserve a scant 1/4 cup for garnish.
• In a saucepan, heat 1 1/2 tablespoons oil over medium heat; add onion, garlic, and chiles. Cook, stirring frequently, until translucent, about 3 minutes. With a slotted spoon, transfer to the jar of a blender. Set the saucepan aside. Add the almonds, tomatillos, radish leaves, 1/2 cup cilantro, parsley, and 1 cup stock. Blend until smooth.
• Add 1 tablespoon oil to the saucepan, and place over medium-high heat. When oil is hot, add the puree. Cook, stirring, until mixture darkens slightly and thickens considerably, about 10 minutes. Stir in remaining 2 cups stock, reduce heat to medium low, and simmer until thick enough to coat the back of a spoon, about 20 minutes. Working in batches, return sauce to the jar of a blender, and puree until very smooth, keeping blender cap covered with a clean kitchen towel to avoid splattering. Return to saucepan, and season with salt.
• Just before serving, turn oven on to lowest setting. Season shrimp generously with salt, tossing to coat evenly. In a large heavy skillet, heat 1 tablespoon oil over medium-high heat. When hot, add half the shrimp in a single layer. Cook until milky white underneath, about 1 1/2 minutes. Turn, and cook 1 minute more; do not overcook. Sprinkle with 2 tablespoons cilantro, and toss to combine. Transfer to a plate, and keep warm in oven. Repeat with remaining shrimp and cilantro, adding more oil to the pan if necessary.
• Roughly chop reserved almonds. Ladle a portion of the sauce onto each of six warm dinner plates. Arrange shrimp over sauce, and garnish with a few leaves of parsley and a sprinkling of reserved almonds. Serve immediately.

SHRIMP ALMOND DING

Steps:

• Peel shrimp. Cut shrimp lengthwise into halves wash out vein. Toss shrimp, 1 teaspoon cornstarch, 1/2 teaspoon salt, the soy sauce and sesame oil in medium bowl. Cover and refrigerate 20 minutes.Cut celery, bamboo shoots and water chestnuts into 1/2-inch pieces. Cut onion into 18 pieces. Mix 2 tablespoons cornstarch and the water.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add almonds stir-fry 1 minute or until light brown. Remove almonds from wok drain on paper towel. Sprinkle with 1/8 teaspoon salt.Heat wok until very hot. Add onion pieces and garlic stir-fry until onion is tender. Add shrimp stir-fry until shrimp are pink. Remove onion and shrimp from wok.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add celery and 1 teaspoon salt stir-fry 1 minute. Add bamboo shoots, water chestnuts and mushrooms stir-fry 1 minute. Stir in broth and wine heat to boiling. Stir in cornstarch mixture cook and stir 10 seconds or until thickened. Stir in shrimp, onion pieces, peas and oyster sauce heat to boiling. Garnish with almonds and green onions.5 servings**In China, almonds are considered to be god for your health and so they are added to many and various dishes. Here blanched almonds are briefly stir-fried until light brown (they will darken as the cool). Almonds add texture and flavor to recipes with lots of vegetables.From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.